Roasted Acorn Squash

December 22, 2008

Roasted Acorn Squash

Davey Hendrickson, Tucson CSA

I’m a rookie cook, but this came out so delicious I had to post it.

Lightly oil baking sheet.

Slice acorn squash in halves and scoop out seeds. Bake flat side down at 400 degrees until soft.

In a skillet add butter and sauté one large finely chopped clove of garlic. Finely chop 5 or six brazil nuts and add to the pan as garlic begins to golden. Add more butter if necessary. Add maple syrup and a splash of seasonal microbrewed beer (i used deschutes jubelale). Add Cayenne pepper, salt, and pepper to taste. Scrape out acorn squash into bowl, add sautéed ingredients, mix well, and enjoy.

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